Instructions

1. Preheat the oven to 350 and line a muffin pan with cupcake liners. 
2. Make the vanilla cupcake batter (use the Lazy Girl’s vanilla cupcakes or even a boxed cake mix). 
3. Divide the batter evenly between the 3 bowls. Mix in a few drops of each color into 1 bowl each and mix until combined
4. Scoop 1 tbsp of each color into the cupcake liners in layers. Use a knife and swirl the colors slightly
5. Bake in the oven for about 18-20 minutes. Remove the cupcakes and allow to cool fully before frosting.
6. Using a stand mixer, combine the butter, powdered sugar, vanilla, and heavy whipping cream and mix on medium speed until stiff peaks form. 
7. Scoop 1 ½ C of frosting into a medium bowl and set aside.
8. Using the remaining frosting, divide the frosting evenly between 3 bowls and mix in one of the colors into each of the bowls. 
9. Mix 2 cups of the crushed Captain Crunch cereal into the remaining bowl with the 1 1/2 cups of the white frosting we set aside.  
10. Using the ice cream scooper, scoop dollops of frosting onto the cooled cupcakes. Place the piping bag into a large glass and fold the sides over. 
11. To prepare the camouflage frosting, scoop the black frosting onto one side of the piping bag. Scoop the green frosting onto another side, and scoop the brown frosting onto the remaining side. 
12. Pipe a dollop on to the top of the cereal frosting, using your hand to swirl it slightly while lifting up.